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1
Preheat oven to 325 degrees. Grease a 9 inch springform pan with nonstick cooking spray.
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2
Place a round of parchment in the bottom of the pan. Line the sides of the pan with 4 inch wide parchment paper.
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3
Wrap the outside of the pan with aluminum foil.
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4
Add milk, cream cheese and butter to a saucepan. Over medium heat, whisk ingredients until smooth. Set aside to cool.
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5
In a large bowl whisk egg yolks, vanilla and lemon juice. Add the cooled cream cheese mixture and whisk in in cornstarch and flour.
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6
Using a hand mixer with a whisk attachment, beat eggs whites and salt. Slowly stream the sugar in and continue whisking until soft peaks.
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7
Working in batches, fold the eggs whites into the egg yolk mixture. Gently fold until ingredients are combined.
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8
Pour the batter into the prepared springform pan. Place in a roasting pan or rimmed baking sheet. Gently shake to remove any air bubbles.
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9
Place in oven and add enough warm water to come up 1 inch up the side of the springform pan. Bake at 325 for 30 minutes.
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10
Reduce oven temperature to 275 and bake for 45-50 minutes until the cake is golden brown and jiggly.
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11
Allow the cake to rest for 10 minutes.
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12
Working quickly flip the cake out on to your hand. Remove the parchment paper from the sides and bottom. Place on a large plate.
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13
Dust with confectioners sugar. Slice using a serrated knife and serve with fresh berries.
